Name: Mexican Chicken Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-inspired
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon chili powder (or more, to taste); 1/4 teaspoon dried oregano; 6-8 cups chicken broth (low-sodium is a good option); 2 cups cooked shredded chicken (rotisserie chicken is a great shortcut); 1 cup cooked white rice (day-old rice works well); 1 (14.5 ounce) can diced tomatoes, undrained; 1 cup frozen corn (optional); Salt and freshly ground black pepper, to taste; Optional toppings: chopped fresh cilantro, sliced avocado, lime wedges, crumbled cotija cheese

Description

A hearty and flavorful Mexican Chicken Rice Soup that’s easy to make and perfect for any occasion. Packed with chicken, rice, vegetables, and a hint of spice.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder (or more, to taste)
1/4 teaspoon dried oregano
6–8 cups chicken broth (low-sodium is a good option)
2 cups cooked shredded chicken (rotisserie chicken is a great shortcut)
1 cup cooked white rice (day-old rice works well)
1 (14.5 ounce) can diced tomatoes, undrained
1 cup frozen corn (optional)
Salt and freshly ground black pepper, to taste
Optional toppings: chopped fresh cilantro, sliced avocado, lime wedges, crumbled cotija cheese

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
2. Stir in the minced garlic, ground cumin, chili powder, and dried oregano. Cook for another minute until fragrant. Be careful not to burn the garlic.
3. Pour in about 1 cup of the chicken broth and scrape the bottom of the pot to loosen any browned bits. Then, add the remaining chicken broth, the cooked shredded chicken, cooked rice, and undrained diced tomatoes. If using, add the frozen corn now as well.
4. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20-30 minutes.
5. Season generously with salt and freshly ground black pepper to your taste. Taste and adjust seasonings as needed before serving.
6. Ladle the hot soup into bowls and garnish with your favorite toppings.

Notes

Allow soup to cool completely before refrigerating or freezing. Refrigerate for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 700mg
Fat: 12g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g